Wild Rice with Butternut Squash, Cranberry, and Pecan
adapted from Tasty Palettes
1C wild rice mix
2C butternut squash, cubed
2/3 C pecan, chopped
½ C white onion, chopped
1 clove garlic, chopped
1 carrot, sliced thin
1 stalk celery, sliced thin
1 Tbl thyme, fresh
½ C dried cranberries
1 pinch Red Pepper flakes
1 tbsp vegetable oil
With a French accent, repeat, “Mise en place” or Putting in Place. It means to prepare your ingredients before you start cooking. Measure, wash, chop, cut, and place ingredients in individual bowls. I love this step before cooking. Like pulling off the fresh Thyme leaves by pinching the stem with your fingers and railing up so the leaves fall off. Or chopping the celery in thin slices. It my mini-therapeutic Zen session. Weird, I know.
The food year is filled with special events and occasions to get the most out of your kitchen. We’ve got some great ideas to help you wow your friends and family on those memorable days.
Roast chicken with lemon & rosemary roast potatoes
Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
Nutritional Information - Amount per serving:
Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling
1 tbsp olive oil
Beef & vegetable casserole
Recipe from bbcgoodfood.com, January 2012
How to make Arroz con Pollo
This is a variation of a Tyler Florence Recipe. Ay dios mio! Was it ever good, and it made a TON of food. Next time I will cut the cayenne in HALF because it was rather caliente for my delicate taste buds. I will make my variations BOLD.
Preheat oven to 350 degrees F.
Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and let sit for at least 20 minutes for the flavor to develop.
In a heavy, cast iron enamel pot with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. (Rice will settle, so make sure rice is NOT sticking to the bottom because it will burn.) Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
To prepare the Salsa Verde: In a food processor, blend together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
Roast pork with apples and cider
Smoked salmon, dill & onion tart
plain flour, for rolling out pastry
Recipe from Good Food magazine, July 2005into pieces
Pot-roast beef with French onion gravy
Recipe from Good Food magazine, February 2013
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